How to Make Peach Pie Filling for the Freezer



  1. After peeling and slicing peaches, drain to remove water
  2. Combine peach slices, arrowroot powder, cinnamon, vanilla, sweetener, lemon juice, nutmeg, and salt, mixing thoroughly
  3. Place in gallon-size freezer bag or freezer safe container (if using glass, leave plenty of headspace)
  4. Label and freeze
  5. To use: thaw first, then pour into an unbaked pie shell. Cover edges with foil or a pie shield and bake at 400* for 25 minutes, then remove the shield and bake for an additional 20 minutes, or until the filling is hot and bubbly in the center.


*To easily peel peaches: Drop whole peach in pot of boiling water 1-2 minutes, remove and immediately place in a bowl of ice water 1-2 minutes. The skin should slip right off with minimal waste. (Chickens, goats and pigs love peach skins!)

*Alternate Freezing Method: Line a pie pan with foil, then freeze filling in the shape of a pie. I hear you can put the frozen chunk directly in a crust to bake, however, I’ve never tried this-I just to use mostly defrosted filling. It works.**